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  • Why didn’t this sucker rise and had instead assumed a pancake shape? It’s a sourdough, tastes nice but wondering if leaving it overnight at room temp was too long?


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  • First guess is under active starter

    Or too high hydration

  • Over proved? The inside looks goodish but there are some big gas bubbles, so the bubles colapse and the bread spreads. How did you bake the bread? Dutch Oven?

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